I might be in the minority, but I honestly love ordering eggs benedict when I go out for breakfast or brunch. I’ve never tried making it until now, because poaching the eggs and making hollandaise sauce have been a couple steps beyond what I would normally want to take on in the morning.

And it’s true that it takes a bit of juggling. It’s good to make sure you’re fully awake before taking it on, because you’ll be making the sauce while the English muffins are toasting and the water is heating up for the eggs. Also, be sure you have plenty of eggs before you cook, because you’ll need seven.

But the result? Hoo boy, was this worth it! I’m a big fan of smoked salmon (lox), and the spinach, eggs, and hollandaise sauce go very well with it. There is a little chili powder in the sauce, which gives it a little kick without being overwhelming. Feel free to go easier or harder on this kick depending on your personal tastes.

Why are these called Benedict? Are they named after Benedict from Much Ado About Nothing, or Benedict Arnold? Apparently there are multiple origin stories, with completely different chefs named Benedict in New York City in the 1800s. There isn’t agreement on exactly who originated the dish, so for all we can prove, maybe Benedict Arnold was secretly perfecting his eggs recipes when he wasn’t gaining his notoriety in the American Revolutionary War a hundred years earlier.

Most of this recipe comes from The Brothers Grimm Cookbook: Recipes Inspired by Fairy Tales by Robert Tuesley Anderson. His version calls for ham, but I’ve swapped it out for the smoked salmon and spinach. I found the hollandaise sauce recipe here.

This makes four open-faced sandwiches, which is a good meal for two adults, or you can feed 4 people if you add some fresh fruit or bacon.

Eggs:
white vinegar (about a tablespoon)
4 eggs
2 English muffins
smoked salmon
frozen spinach, thawed and water squeezed out
1 tbsp. chives, chopped (optional garnish)

Hollandaise Sauce:
3 egg yolks
1 tablespoon lemon juice, or more as desired for flavor
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 to 1 tsp. chili powder
1/2 cup unsalted butter, melted and hot

Heat a large saucepan of water on medium-high heat until it reaches a gentle simmer. Prep the spinach by letting it come up to room temperature as you do the rest of the work, or give it a few seconds in the microwave if it’s still frozen.

Meanwhile, make the hollandaise sauce: add all of the ingredients except the hot butter to a mixing bowl. Use an immersion blender to mix this, and then slowly drizzle in the butter. It will start to emulsify, and once you’ve poured in all the butter, it’s done.

Cut the muffins in half and toast under a broiler.

When the water is starting to bubble on the bottom of the pot but not fully boiling, add the vinegar and stir to create a swirl.

While the water is swirling, carefully break 2 eggs into it and cook for 3 minutes. You might have to give the water another swirl for the second egg. Remove with a slotted spoon into a separate bowl and keep warm. Repeat with the remaining 2 eggs.

To assemble, place some of the salmon on each half muffin. Add a layer of the spinach (making sure you’ve squeezed out any excess water first).

Then add one egg on each half sandwich. Drizzle on the hollandaise sauce and add the chives. Serve immediately.